From Pork Belly to Bacon

Discussion in 'Game Processing, Recipes & Cooking' started by BigPhil_H, Mar 27, 2016.

  1. BigPhil_H

    BigPhil_H Die Hard Bowhunter

    Joined:
    Nov 17, 2013
    Posts:
    1,548
    Likes Received:
    6
    Dislikes Received:
    0
    Location:
    Central NC
    I've been wanting to do this for a while now so yesterday I finally saw my butcher and picked up a beautiful 7lbs pork belly. I've never made bacon before but after a few reads and videos on Youtube, it seems fun and not too hard.

    I'm going to check with Cabelas this afternoon and get some cure, rub it nicely and add a little maple syrup, brown sugar, black pepper..you know.. and leave it in the fridge for a week flipping it every other day.

    How do you make yours? Cure, seasonings, marinate time, etc.
     
    BigPhil_H, Mar 27, 2016
    #1
  3. BigPhil_H

    BigPhil_H Die Hard Bowhunter

    Joined:
    Nov 17, 2013
    Posts:
    1,548
    Likes Received:
    6
    Dislikes Received:
    0
    Location:
    Central NC
    She's going on the smoker tomorrow at 175 for about 3 hours or until she reaches 150 degree internal temp with apple wood.
     
    BigPhil_H, Apr 4, 2016
    #2
  4. SharpEyeSam

    SharpEyeSam Legendary Woodsman

    Joined:
    Aug 25, 2011
    Posts:
    10,923
    Likes Received:
    398
    Dislikes Received:
    0
    Location:
    Raleigh, North Carolina
    Cool. Let us know how it turns out!
     
    SharpEyeSam, Apr 4, 2016
    #3
  5. elkguide

    elkguide Grizzled Veteran

    Joined:
    Jan 9, 2012
    Posts:
    8,904
    Likes Received:
    15,610
    Dislikes Received:
    10
    Location:
    Vermont
    Hope that you have my address handy!
     
    elkguide, Apr 4, 2016
    #4
  6. Taylor.S

    Taylor.S Weekend Warrior

    Joined:
    Oct 20, 2014
    Posts:
    282
    Likes Received:
    76
    Dislikes Received:
    0
    Location:
    Alabama
    Post some pictures when you get done. I've been interested in doing this for a while.
     
    Taylor.S, Apr 5, 2016
    #5
  7. Jeepwillys

    Jeepwillys Die Hard Bowhunter

    Joined:
    Jun 24, 2015
    Posts:
    2,450
    Likes Received:
    269
    Dislikes Received:
    1
    Location:
    Central, KY
    Well.....Lay it on us.
     
    Jeepwillys, Apr 8, 2016
    #6
  8. BigPhil_H

    BigPhil_H Die Hard Bowhunter

    Joined:
    Nov 17, 2013
    Posts:
    1,548
    Likes Received:
    6
    Dislikes Received:
    0
    Location:
    Central NC
    Wow, I've totally ignored this thread, I'm sorry. To be honest, it wasn't that spectacular, but I really think that I sliced it way too thick as it was very greasy. I tried to use the deli slicer but the belly was just way too long and wide and if I cut to shorten it, it would have made for an awkward length..which I should have done anyway. You cook and you learn...owell. Anyways, here are a few pics of the process. I plan on trying it again but next time without cure as it was/is very salty and greasy.

    Anyways, here are a few pics
    [​IMG]
    [​IMG]
    [​IMG]
     
    Last edited: Apr 25, 2016
    BigPhil_H, Apr 25, 2016
    #7
  9. Jeepwillys

    Jeepwillys Die Hard Bowhunter

    Joined:
    Jun 24, 2015
    Posts:
    2,450
    Likes Received:
    269
    Dislikes Received:
    1
    Location:
    Central, KY
    Gimme a batch of biscuits and I'll finish that off for ya.
     
    Jeepwillys, Apr 26, 2016
    #8
  10. pernat

    pernat Weekend Warrior

    Joined:
    Feb 2, 2016
    Posts:
    112
    Likes Received:
    8
    Dislikes Received:
    0
    Location:
    wisconsin
    Next time your looking for some options look on PSSeasonings.com or excaliburseasoning.com these are the guys we use at our three butcher shops. You will be super happy also if you call ps seasonings they sell smoke houses so they would have some tips for you on how to cook. Another option is to look at traegergrills.com and go under recipes they have a few bacon items that may be worth a try.
     
    pernat, May 13, 2016
    #9
  11. SharpEyeSam

    SharpEyeSam Legendary Woodsman

    Joined:
    Aug 25, 2011
    Posts:
    10,923
    Likes Received:
    398
    Dislikes Received:
    0
    Location:
    Raleigh, North Carolina
    Awesome Big Phil!! Good work!
     
    SharpEyeSam, May 13, 2016
    #10
  12. RyanW

    RyanW Weekend Warrior

    Joined:
    Dec 14, 2016
    Posts:
    110
    Likes Received:
    30
    Dislikes Received:
    0
    Wet brine your belly for two weeks and then smoke it.....really easy and you can’t buy bacon that good in stores. Look for different brine recipes online. Basically you need pink salt and water, salt and sugar/brown sugar to your taste preferences. I’ve made all kinds of dry rubs, some of it is ok, but not as good as the wet brines I’ve done.


    Sent from my iPhone using Bowhunting.com Forums
     
    RyanW, Oct 25, 2017
    #11
  13. RyanW

    RyanW Weekend Warrior

    Joined:
    Dec 14, 2016
    Posts:
    110
    Likes Received:
    30
    Dislikes Received:
    0
    Pm me if you need a recipe...I’ll try and dig a good one up.


    Sent from my iPhone using Bowhunting.com Forums
     
    RyanW, Oct 25, 2017
    #12
Tags:

Share This Page